"Worlds can be found by a child and an adult bending down and looking together under the grass stems or at the skittering crabs in a tidal pool." -Mary Catherine Bateson

The refrigerator light goes on...

This Crab Dip is great either hot or cold and perfect with raw veggies — celery, carrots, cucumbers — and is so simple to make. The cayenne pepper gives it a bit of zing, and if you like your food spicier you can turn up the heat with double the amount.

Crab Dip

Servings = 4 | Serving size = about 1/4 cup

Cooking Time = 45 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.

2 tsp.

olive oil

8 ounces

crabmeat

1 small

onion (thinly sliced)

2 large

green onions (thinly sliced crosswise)

2 ounces

cream cheese

1/4 tsp

salt

to taste

fresh ground black pepper

1/8 tsp.

cayenne pepper

Place 1 teaspoon olive oil in a large skillet over medium heat.

When the pan is hot, add the crabmeat and cook, tossing frequently, for about 7 to 10 minutes, until the crab is cooked but still tender.

Remove and let cool, then place in the refrigerator.

Place the remaining 1 teaspoon olive oil in the pan and add the onion.

Cook for 10 to 15 minutes. Toss frequently until the onions are only slightly browned.

Place the onions in a food processor fitted with a steel blade with the cream cheese, salt, pepper, and cayenne.

Process until almost smooth.

Add the crabmeat and pulse gently until the crab is only slightly broken up.